Ahh. Yesterday afternoon was pretty perfect. (There’s that word again!)
The weather was really just about as good as it gets. Splitter blue sky, warm sunshine with a hint of chill, trees putting on a show. Ideal for playing ball on the new grass with Cholula, enjoying a farm-fresh salad for lunch, and hunting for a few pumpkins!
Pumpkin patch confession: I have a soft spot for the less-than-perfect pumpkins. You know, the ones that have an odd shape or a blemish on one side or have a weird color or have lost their stem. Everyone wants the perfect ones! But it’s the ones with flaws that draw me. I’ll find something good in the lopsided ones, the ones pretty from just one side. Those are the ones I take home. They need the most love.
The other day, John picked up some local Morgan Valley ground lamb when we were at the Farmers Market. You might remember the juicy lamb sliders we made a few months ago- Holy deliciousness, Batman!
(That’s Cholula’s odd Halloween monkey-batman thing. She loves it because it’s weird.)
As I continued to festive-ize the house a tad, John got started on the burger-ettes.
There’s an uber-warty pumpkin on the left side of the fireplace. He’s my very favorite. And yes, it’s cold enough to have the fireplace going- in the 20s or below recently at night!
I’m going to quote straight from the first post about the lamburgers (love that word):
“For the mini-burgers, John combined ground lamb, chopped fresh mint, chopped fresh cilantro, chopped garlic, dried oregano, Worcestershire sauce, an egg, some breadcrumbs, salt and pepper, and LOVE. (His words.) For the sauce, I mixed together plain Greek yogurt, dried dill, garlic salt, pepper, quartered cherry tomatoes, and lemon juice. You’ll have to wing it on the amounts, because that’s what we did. But the result was delectable.”
I think John added some chopped jalapeno into this batch, but the rest was basically the same. We found the challah slider buns at Whole Foods and popped some fingerling potatoes in the oven with chopped garlic and onion, too. The house started to smell scrumptious!
I’m not sure I could describe the difference between a burger made with beef and one with lamb. Lamb seems to be more moist. The flavors of the extra yummy stuff that John adds into the lamb really come through- and I bet would be quite tasty in any kind of burger- beef, turkey.
Guys, take a look at these little nuggets:
As we happily munched on our mini-burgers, John and I realized that with the exception of the buns, everything on our plates came from within 30 miles or so- the lamb, potatoes, onion, garlic, tomatoes, greens, herbs. I LOVE THAT.
And I LOVE my warty little pumpkin. Happy fall!